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5 from 1 vote

Chicago Style Deep Dish Pizza Recipe

Thick and buttery pizza crust loaded with cheese and sauce. Better serve with a knife and fork!
Course Main Dish
Cuisine Italian
Keyword Chicago Style Deep Dish Pizza, homemade pizza with thick crust
Prep Time 20 minutes
Cook Time 40 minutes
Rising time 2 hours
Total Time 3 hours
Servings 8 pieces
Calories 442kcal
Author Beth Mueller


  • 2 1/4 teaspoons yeast
  • 2 teaspoons sugar white or brown divided
  • 1 1/4 cups 115 Degree F water
  • 2 tablespoons butter melted
  • 3 cups all-purpose flour plus more for rolling
  • 3 tablespoon butter softened
  • 4 cups shredded mozzarella cheese
  • 2 cups pizza sauce
  • 4 tablespoons grated parmesan cheese


  • Combine yeast, 1 teaspoon of sugar and water [1 1/4 cups] in a small bowl and mix to combine. Set aside.
  • Combine flour [3 cups] and the remaining 1 teaspoon of brown sugar in a mixing bowl. Use the dough hook on a stand mixer if available.
  • Once the yeast mixture is foamy on the top, add the melted butter [2 tablespoons] and mix to combine.
  • Add the yeast mixture to the flour and mix on medium speed until the dough is smooth and elastic. If not using a mixer, knead the dough by hand until smooth and elastic.
  • Set dough aside and allow to rise for at least one hour.
  • Roll the dough out into a large rectangle and cover with softened butter [3 tablespoons].
  • Roll the dough into a log starting at one of the long sides.
  • Cut the log into two equal pieces and roll into balls.
  • Cover the dough and allow to rest until doubled in size again.
  • Preheat an oven to 425⁰F.
  • Prepare two 8 to 9-inch square or round baking pans by lightly coating with oil or baking spray.
  • Roll each ball into a 12-inch square or circle and move into the prepared pans.
  • Press the dough into the corners and up the sides of the pans.
  • Cover each pizza with 2 cups of shredded mozzarella cheese.
  • Cover cheese with toppings, optional.
  • Cover each pizza with 1 cup of pizza sauce.
  • Top pizza sauce with 2 tablespoons of grated parmesan cheese on each pizza.
  • Put the pizza into the preheated 425⁰F oven and bake for 35 to 40 minutes or until the crust has turned brown.
  • Allow the pizza to cool 10 minutes before cutting into pieces.


Nutritional data provided is a rough guidance and is for a cheese deep dish pizza, no additional toppings included.
If not using the dough within 2 hours place into the refrigerator and use within 4 days.
Pizza dough balls can be frozen tightly sealed in a freezer container for up to 3 months. Allow to thaw completely and rise until doubled in size before using it.


Serving: 14-inch X 4-inch piece | Calories: 442kcal | Carbohydrates: 43g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 775mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 884IU | Vitamin C: 4mg | Calcium: 327mg | Iron: 3mg